I go and find the easiest/most calorie packed/pretty dessert I possibly can and bring it to Thanksgiving dinner.
I’m like that girl who brings the bad boy home for the holidays just to piss off her mother… but my bad boy is cake.. or pie? Cake pie? THINGS ARE SO CONVOLUTED MOM, STOP TRYING TO LABEL MY DESSERTS… WHY CAN’T YOU JUST ACCEPT THEM AS THEY ARE.
I only made a few slight changes to Courtney’s version, but after it was finished I couldn’t help but think it would be kicked up a notch if you used dark chocolate chips instead of semi-sweet. It’s something to consider. Or don’t. Whatever, it’s your cake. MAYBE you should try it both ways and let me know which is your favorite.
- 1 red velvet cake mix (I used Ducan Hines)
- 3 eggs*
- ⅓ vegetable oil*
- 1 & ¼ cup water*
- ½ cup butter
- 12 ounces mini chocolate chips, divided
- 1 (14-ounce) can of sweetened condensed milk
- 2 pie crusts (refrigerated or homemade)
- Preheat your oven to 350 degrees. Roll out the pie crusts into the pie pans, unless purchased already in pans.
- Prepare your cake mix according to package instructions. Pour mixed batter into refrigerated pie crusts.
- Bake the pies for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.** Remove the pies and allow to cool.
- In a sauce pan combine the butter, 8 ounces of the mini chocolate chips, and sweetened condensed milk. Mix together until fudge sauce is smooth, then pour over the two pies.
- Sprinkle the remaining 4 ounces of mini chocolate chips on top of the fudge sauce.
- Allow the sauce to cool and harden before serving.
** If the pie crust begins to brown before the cake is fully cooked, cover loosely with tin foil and continue baking until finished.
P.S. you’re welcome for helping you decide what to bring to Christmas this year to impress that aunt who always scoffs when you say you know how to bake. make sure she “accidentally” gets half the pie instead of her “tiny sliver.”
P.P.S. my aunt doesn’t do that she’s a VERY lovely lady, hi Aunt Jacky!